My Best Challah Recipe

1. Place flour, sugar and salt in the work bowl of a food processor (at least 11 cup capacity) fitted with metal blade. Pulse until mixed.

2. Place water in a mixing bowl and whisk in the yeast. Whisk in the oil and 3 eggs.

3. While food processor is running, add liquid to the work bowl and then pulse 8-10 times or more until the dough forms a ball. Let rest for at least 5 minutes (up to 30 minutes), then run the machine continuously for 30 seconds. Check the dough; if it is too sticky to remove, add more flour as needed (in 1/3 cup increments). Process briefly to incorporate the flour.

4. Pour a small amount of oil in the bottom of the mixing bowl used for the liquids. Place dough into the mixing bowl, and turn the dough so that the oil coats all sides of the dough. Cover the dough with plastic wrap and allow to rise at room temperature until dough has doubled. You can let the dough rise anywhere from 3-12 hours.

5. Punch the dough (At this point, you can now put the dough in a plastic Ziploc and let it stay in the refrigerator for up to 30 hours – I typically do it for 12 hours. When you remove it from the refrigerator, let it rest at room temperature for 3-5 hours until it is easy to handle. Then proceed where you left off), then remove it and divide into 6 equal pieces. Roll each piece into a cylinder, about 12 inches long. Braid 3 cylinders; repeat. Pinch each end to seal the strands together and turn the pinched parts under the loaf. Place on cookie sheet lined with parchment paper or on a silpat. Cover with the oiled plastic wrap and allow to rise 1-2 hours.

6. Preheat oven to 375 degrees convection. Mix one egg with 2 tablespoons honey. Brush the loaves with this egg wash mixture. Bake for 30 minutes.